Carrots and Green Grapes in Sour Cream Or Yoghurt Sauce
Carrots and Green Grapes in Sour Cream Or Yoghurt Sauce
Mamta Gupta
This sweet and sour recipe was given to me by someone in Florida many, many years ago. I have made a few changes to it since. I prefer to make it with thick, natural yoghurt rather than the cream and make it a bit hot, by adding green chillies or chilli powderIt is a lovely dish, served either with an Indian or a Western meal.
The pictures show it made with roughly half the amount given in the recipe
Serves 3-4
Ingredients
One cup full seedless green grapes, stalks removed and washed
3-4 medium sized carrots, peeled and cut into batons or discs
3-4 green chillies, adjust to taste. You can use chilli powder instead.
1 tbsp. butter
1 tsp. salt or to taste
1 tbsp. chopped fresh tarragon leaves or a large pinch of dry tarragon leaves. You can use other fresh or dry herbs of choice.
3-4 tbsp. full cream yoghurt at room temperature. Chilled one sometimes splits, when added to hot food.
1-2 tbsp. water
Instructions
Boil carrots in water for 4-5 minutes. I usually steam them in a microwave over for 3-4 minutes. They should remain a little crisp.
Drain and keep aside.
If the grapes are large, cut them into halves.
If chillies are large, cut them into smaller pieces.
Heat butter in a pan.
Add carrots and salt and stir fry for 2-3 minutes.
Add chillies, grapes and the tarragon leaves.
Heat through, stirring gently.
Turn heat off.
Add yoghurt and mix gently.
Serve warm as a side dish with a Western or an Indian meal.
It can be served as a vegetarian starter with any nice bread or as part of a main meal.
Also see Salad Selection
